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Maple Walnut Chiffon Cake

Diabetic.Foodie's picture
Ingredients
  Cake flour 2 1⁄4 Cup (36 tbs), sifted
  Baking powder 3 Teaspoon
  Salt 1 Teaspoon
  Granulated fructose 2⁄3 Cup (10.67 tbs)
  Granulated brown sugar 1⁄2 Cup (8 tbs)
  Liquid vegetable oil 1⁄2 Cup (8 tbs)
  Egg yolks 5
  Maple flavoring 1 Teaspoon
  Cold water 3⁄4 Cup (12 tbs)
  Egg whites 9
  Cream of tartar 1 Teaspoon
  Walnuts 1⁄2 Cup (8 tbs), finely chopped
Directions

Combine cake flour, baking powder, and salt in a sifter.
Sift into a large bowl.
Add fructose and stir.
Make a well in the flour mixture, and add brown sugar replacement, vegetable oil, egg yolks, maple flavoring, and water.
Beat until mixture becomes very smooth and thick.
Now beat egg whites and cream of tartar together until very stiff peaks form.
Pour batter in a thin stream over egg whites.
Fold gently.
Then fold in nuts.
Transfer to 10 in. (25 cm) ungreased tube pan.
Bake at 350°F (175°C) for 60 minutes or until cake tests done.
Invert until completely cooled.
Remove from pan.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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